Chocolate Chip Cookies Without Butter

• servings: 20 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

¾ cup vegetable oil, sunflower oil, or refined coconut oil (melted or room temp) (SEE NOTES if using coconut oil)

½ cup granulated sugar

½ cup light brown sugar

1 egg

1 tbsp vanilla extract

¾ tsp salt

¾ tsp baking soda

2 cup + 2 tbsp all-purpose flour

½-¾ cup chocolate chips or chopped chocolate (I use semisweet)

flakey sea salt, for sprinkling on top

Directions

Preheat oven to 350°F and line 2 baking sheets with parchment paper.

In a medium bowl, combine flour, baking soda, and salt. Set aside.

In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine coconut oil and sugars, mixing until light and fluffy (1-2 minutes).

Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).

Mix in the dry ingredients until a dough forms. Stir in the chocolate and mix until just combined.

Use a medium cookie scoop or spoon to make 1.5-2 tbsp sized balls and place them on the baking sheet around 3-4 inches apart.

Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Nutrition

• Calories: 231 kcal
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 1.3 g
• Trans Fat: 0.005 g
• Cholesterol: 8 mg
• Sodium: 134 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 1 g
• Total Sugars: 12 g
• Protein: 3 g